Baked pancakes topped with spicy black beans, and loaded with toppings and smothered in cheese. A delicious savoury treat for Pancake Day.
It’s Pancake Day tomorrow – hurrah!
We’re not actually having pancakes on Pancake Day this year as we’ll be out the house in the evening, so I made these ones early to still get my pancake fix in. I’m also quite tempted to squeeze in a few more early ones tonight…. Why shouldn’t Monday’s finish with extra pancakes?
I usually flit around before pancake day with the idea of all kinds of fancy pancakes, but when it comes down to it on the day I’m mostly just a lemon and sugar kind of girl. Sometimes I’ll go savoury with a sprinkling of ham and cheese, but either way its usually simple.
This year I’ve pushed myself out of my pancake comfort zone a little to try something new. I’ve never made baked pancakes before, although I’ve been interested by the idea for a while. I think I was always worried they’d go a bit soggy in the oven, but that doesn’t happen at all. They keep their lovely tender texture, and the edges turn temptingly crispy.
I’ve called these loaded nacho pancakes, because they’re so loaded with toppings like a mountain of nachos should be, but what we’re really doing here is making pancake enchiladas and throwing a whole heap of deliciousness on top.
They are filled with spicy black beans and peppers, and topped with guacamole, salsa, sour cream and plenty of cheese. They’re rich, fresh, and packed with spice and flavour.
A Pancake Day winner in our house!
What will you be putting on your pancakes this year?
- serves 4 peckish people, or 2 really hungry greedy ones!
- I’ve provided a recipe for a quick and simple guacamole and salsa, but you can use pre-bought, sliced up avocado, or whatever you have to hand.
- ---- for the pancake batter
- 100g plain flour
- pinch salt
- 2 eggs
- 300ml milk
- ---- for the filling
- half a medium red onion, finely diced
- 1 green chilli, de-seeded and finely chopped
- half a green pepper, finely diced
- 2 large tomatoes roughly chopped
- 1 tablespoon tomato puree
- 400g tin black beans, drained
- ½ teaspoon chilli powder (adjust according to taste and how strong your chilli powder is)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Juice of one small lime (approximately 1 tablespoon)
- Salt and pepper, to taste
- Small bunch fresh coriander
- 100g cheese (I used a strong cheddar), grated
- --- for the guacamole
- 1 ripe avocado
- ½ small red onion, finely diced
- large pinch salt
- Juice of 1 lime
- Fresh coriander
- ---- for the salsa
- 1 large red tomato, finely diced.
- ½ small red onion, finely diced
- ½ tablespoon lime juice
- Half a green chilli, de-seeded and finely chopped
- ¼ teaspoon ground cumin
- salt and pepper
- ---- to serve
- sour cream
- jalapeño slices
- fresh coriander
- Begin by making your pancake batter. Weigh your flour and salt into a jug or mixing bowl. Make a well in the centre and crack in your eggs, followed by about 50ml of the milk. Whisk everything until you have a thick, smooth paste. Add a splash more milk if its too thick to whisk. Slowly add the remaining milk, whisking as you go, until you have a mixture the constancy of single cream. You may find you reach this stage with milk to spare, in which case stop.
- Pour a little oil into a small, non stick frying pan. Once the pan is hot, pour in a little of your batter, and swirl around the pan unit the pan is covered in a thin layer. We're looking for a layer that isn't going to break when filled and rolled, but isn't too thick to be stodgy, Fry for about a minute, keeping a careful check that it isn't burning, then flip over and fry on the other side until both sides are a golden brown colour. Set aside on a plate, and cook the remaining pancakes, stacking them up until you're ready to fill them.
- Next, make the filling. Put a little oil in a large frying pan, and gently fry your onions until soft. Add in the chill, green pepper, tomatoes, tomato puree, black beans and spices. Cook everything together for about 10 minutes, or until the sauce is thick. Add in the lime, and cut in some fresh coriander. Add salt and pepper to taste, then remove from the heat.
- Fill your pancakes by placing about two tablespoons of the filling into each one, sprinkle on a pinch of grated cheese, roll it up carefully and place in a roasting tray. I found it easier to put the pancakes into the tray before adding the filling so there wasn't any need to transport them and risk the filling coming out. Keep going until your tray is full. I managed to fit 6 in mine, but this will depend on the size of your tray and your pancakes, and how tightly you pack them in.
- Spread the remaining filling on top of the pancakes, and cover with about half of the remaining cheese. Bake for about 15 minutes, or until the cheese is well melted, and the pancakes are just beginning to crisp.
- While the pancakes are in the oven, make up your guacamole and salsa. Make the guacamole by roughly mashing the avocado, then stirring in the chopped onion, salt and lime juice, followed by some chopped fresh coriander. To make the salsa, stir together all the ingredients in a bowl.
- Once the pancakes are baked, remove from the oven and top with the guacamole, salsa, sour cream, and remaining cheese. Serve immediately.